Ingredients

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Preparation

Arrange the salmon steaks in a buttered flameproof baking dish just large enough to hold them in one layer, brush them lightly with some of the butter, and season them with salt and pepper. Pour the wine around the steaks and broil the steaks under a preheated broiler about 4 inches from the heat for 4 to 5 minutes, or until they are almost cooked through. While the steaks are cooking, stir together well the remaining butter, the bread crumbs, the horseradish, and the scallion, pat the crumb mixture evenly on the steaks, and broil the steaks for 2 to 4 minutes more, or until they are just cooked through and the crumbs are golden.

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Recent Reviews

Broiling with the wine and then the crust make this fish cook perfectly! Tender and firm.

audreysulliv from Arlington, VA /

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I'm not a salmon lover but intend to try this with fresh haddock next time I go fishing!!!

jjenkjr from Gloucester, MA /

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I also added more horseradish, substituted ground,toasted dry sweet corn for bread crumbs, and added a little crushed garlic. It made a nice crust and complements the salmon.

MR2MATO from ohio /

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Can't see there from here- you sound like an amazing chef. Glad you contributed your expertise :)

A Cook from PA /

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I didn't have salmon, so I used a can of tuna fish. Also, I can't drink alcohol, so I used white grape juice. The breadcrumbs were stale, so I used crumbled Fruit Loops. Miracle Whip, not butter. Also no horseradish so I used crushed radishes. The broiler wasn't working so I nuked it. Not bad, but you won't see me serving this again.